Quick Chicken Enchiladas30 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.” - by Sheri Ferrell
Original recipe yields 8 servings
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together cheese soup and milk.
- In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
- Bake for 30 minutes.
Amount Per Serving (8 total)
- 343 cal
- 9 g
- 39.8 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"Edible but not special at all. The milk & soup mixture tasted very fake. If I ever make this again I will top with real cheese and sour cream and add a lot more spices...." See more"
"I've made this recipe over and over again, and it keeps getting better each time. I've shared the recipe with friends and they say the same thing- delicious!! It's the one dinner I've made that actu..." See moreally came out the way I hoped. Thanks for a great recipe that will always be one of my favorites!"
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